1)Pre-heat oven to 180°C. 2) Cut the circular cardboard into quarters and shape into a cone. Wrap the tin foil to make little tin foil cones (You can also use tin cone moulds if you have them). 3) Take a slice of bread and using a rolling pin roll until flat then lightly brush both sides with coconut oil and one side with maple syrup. 4) Cut into a large circle about 8-10mm in diameter.Wrap bread around the cone then place on a baking sheet. Repeat with the remaining slices of bread. 5) Bake for 15 minutes then remove from the oven and leave to cool to fully. 6) Meanwhile, add the frozen bananas, pineapple and coconut milk to a blender and blend until smooth. Pour into a dish and cover with cling film and freeze for 2-4 hours. 7) Scoop ice cream into cones and serve. 8) Don’t forget to slurp!